Pumpkin 80%
Sunflower oil
Sea salt
Acidifiers: citric and ascorbic acids.
Additional information
Pumpkin
| Source area | Campania region – Italy |
|---|---|
| Nutritional Intake | Low-calorie, nourishing vegetable (90% water weight). Rich in antioxidant carotenes, but also full of calcium, iron, potassium, sodium, magnesium, phosphorous. Its seeds contain cucurbitin, an amino acid with very low content of fat acids and sodium and a good content of insoluble fibers. The fresh vegetable is a good source of vitamin C, E, thiamine, niacin, vitamin B6 and folic acid. |
| Period of transformation | From September to November |
| Trivia | The italian word “zucca” (pumpkin) derives from late latin “cucutia”. In Roman times, after being deprived of the pulp, pumpkins were dried to be used as a container for solid or liquid food. |
